2004 Warrick Red – Herb-crusted Lamb with Mushroom Compound Butter
2004 Warrick Red – A full-bodied, rich, smooth blend of Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, Petite Verdot and Viognier.
Herb-crusted Lamb with Mushroom Compound Butter
(serves 6-8 people)
1 leg of lamb (4lbs) boneless & butterflied (butcher will do this if you ask)
4T olive oil
2T red wine
2T Dijon mustard
1T minced fresh rosemary
1T minced fresh thyme
2 cloves minced garlic
1 T salt
1 T black pepper
Unwrap lamb – if more than 2 inches thick at any point, pound with a flat meat mallet.
Combine olive oil, red wine, mustard, rosemary, thyme, and garlic.
Rub over lamb.
Refrigerate for 24-36 hours.
Remove from fridge, season with salt and pepper.
Allow to sit at room temperature for 30 minutes.
Grill on high for 4-5 minutes (until well browned) on each side.
Lower heat to medium, close lid, and continue to cook for approximately 10 minutes (internal temp should be 125-130).
Remove from grill, cover and let sit for 15 minutes.
Slice against grain.
Mushroom compound butter
1 cup dried mushrooms (porcini, shitake or a mix)
½ cup warm water
2 sticks softened unsalted butter
2T truffle oil (white or black)
2T parsley – chopped finely
Soak mushrooms in warm water for 30 minutes, until soft.
Rinse, dry and chop finely.
Mix softened butter, mushrooms, parsley and truffle oil.
(Roll into a log for a nice presentation.)
Slice butter and serve on slices of lamb.